Prime Rib Roast Need: Roast Boneless or with bone at least 5 to 6 ribs roast anything under consider as a steak. Garlic salt 1 reg. bottle Worchester sauce 1 c. white wine Deep roasting pan ½ stick butter room temp. Butcher string to tie roast Preheat oven 500 deg. To begin with. Take roast let sit at room temp for 1 hr. Pat dry with paper towels. Using butcher string tie roast from one end to the other. Now place fat side of roast down into roasting pan with 3 in. sides Now sprinkle over 1 tsp. garlic salt. Now pour over Worchester Sauce then pour over wine. Take your hands and spread butter evenly over roast. Place into hot 500 deg. oven and cook for 15 min then reduce heat to 325 and cook for 1 hr. 15 min. Baste roast with juices in pan every 15 min time frame until cooking time has been reached. Remove from oven. Then remove roast cover loosely with tin foil and let rest until completely cooled. Let juices also cool and then remove fat from juices not all. Pour juice drippings into a lg. wide mouth pot over med heat. Once meat is sliced in steak like sections you should have rare meat. If you want medium rare place sliced steak into hot dripping let cook for 3 to 4 min is med rare longer for well done. Once steak is applied to serving dish serve with hot drippings from pot into individual serving container on plate with meat to dip meat in when eating. Serve with baked potato, salad and southern sweet tea and rolls with butter. Enjoy wd Note: Before serving guest find out ahead of time how they prefer their meat and go ahead and fix with above directions. This recipe is for a lg. roast. 3 rib roast serves 6 guest 4 = 8 5 = 10 6 = 12 7 = 14
Posted on: Sun, 31 Aug 2014 17:07:52 +0000
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